Ingredients
- 2 largefree-range chicken breasts (or 4 small breasts)
- 40 gfinely grated Parmesan cheese
- 40 gall purpose flour
- To tastesea salt flakes
- To tastefreshly ground black pepper
- 2 Tbspolive oil
- 4 Tbspbutter, chilled
- 125 mldry white wine
- 125 mlchicken stock
- 1/2lemon, cut into slices
- 60 gStaffords Capers in Vinegar, drained
- 2 tins (400 g each)Staffords Artichoke Hearts
- 2 Tbspfreshly chopped parsley
- For fryingneutral oil
Made with Staffords
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Method
Drain the artichoke hearts. Keep one tin's contents for the sauce. Dry the other artichoke hearts very well with paper towel. Slice all into quarters.
If using 2 large chicken breasts, butterfly the breasts and separate into 4 cutlets.
Mix the Parmesan and flour in a bowl and season well. Dredge the chicken in the mixture until well coated.
Fry the chicken in a large saucepan with 2 Tbsp olive oil and 2 Tbsp butter for about 5 minutes on each side, until golden brown and cooked through. Place on a rack and keep warm in the oven.
In the same pan, pour in the white wine and simmer for a few minutes. Add the chicken stock and lemon slices and allow the sauce to reduce slightly. Add the drained capers and one tin's worth of quartered artichoke hearts. Remove from the heat, sprinkle in the parsley and add the remaining 2 Tbsp butter. Stir until well mixed.
Heat the neutral oil to 200°C. Fry half the artichoke hearts in the hot oil until golden brown and crispy.
Remove the chicken from the oven and return it to the saucepan. Top with the crispy fried artichokes and serve straight out of the pan with your choice of pasta, salad or crusty baguette.
